Polenta and Gruyère France Duchess potatoes

Ingredients

• 300g cornflour
• 150g grated Entremont Gruyère France
• 50g butter
• 3 eggs
• A few sprigs of parsley and thyme
• Salt

Preparation

Bring about 1.25 litres of salted water to the boil and pour in the cornflour. Cook for 45-50 minutes, stirring from time to time.

Remove from heat and add the Entremont Gruyere France and butter. Leave to cool and then add 2 eggs and the chopped parsley and thyme.

Put the mixture into a piping bag and pipe onto a baking sheet. Brush with egg.

Cook at 200°C for approximately 10 min until golden brown. Serve hot.

Photo Credits:  Luca Perazzoli & Lorenzo Bassano